Each Oro Antico Riserva is handmade by the master cheese-maker at Il Forteto by taking a select young, delicious, authentic Pecorino Toscano, burnishing it with olive oil, and aging it in a stone cellar for six months. During aging, more olive oil is applied to the rind as the cheese gets harder and tangier. Finally, each cheese is given a seal of red wax to indicate its special heritage. Oro Antico Riserva has a grainy texture due to the aging process, whereby most traces of moisture escape from within the cheese. Made from 100% ewe's milk, the flavor is delivered to the back of your tongue with delicate force, imparting overtures of wild herbs and lemongrass. Because sheep's milk contains a very high percentage of butterfat, Pecorinos are very flavorful but have a tendency to "cry" when they reach room temperature.

We served this as part of a cheese platter comparing varieties of pecorinos. It was a favorite.We liked so much I plan to order it again. It had the beauty of an aged pecorino with the added luciousnous of a rich olive oil infused into the cheese. Wonderful!

By Marian the Librarianfrom Indianaon Dec 20, 2008

Tasty!

Probably the best aged pecorino I've been able to get in the states.

By Carl Shearerfrom Ambridge, PAon Jul 24, 2008

Sheeps Milk Heaven!

The only sheeps milk cheese I grew up eating was pecorino romano on pasta - but watching my salt intake, I've been looking for new, aged-sheep cheeses that don't pack romano's salty punch. This was just what I was looking for - lots of flavor, not a big salt lick. This cheese is so good you can enjoy it on it's own any time of the day, not just as a topping. Thanks!

By burtfrom South New Jerseyon Jun 24, 2008

Disappointed

While the cheese has a nice flavor, it is so brittle that it cannot be cut in slices or chunks. Once a piece is seperated from the wheel, it crumbles when it is picked up.